Buttery Cayenne Cashew Crunch Food

BUTTER TOFFEE CASHEW CRUNCH CANDY

Steps:

• Melt the butter in a medium-sized heavy-bottom saucepan over medium heat.
• Add the sugar and whisk to combine.
• Stir in the salt.
• Increase the heat to medium/high and, using a candy thermometer, continue to cook and stir the mixture until the toffee reaches the hard-crack temperature on the candy thermometer of 300-degrees Fahrenheit. *Note - this can take up to 10 minutes or more. Do NOT walk away from the stovetop, and stir very frequently.
• **Special Note - NEVER heat the toffee over high heat as this will cause the candy mixture to break and separate.
• Meanwhile, line a baking sheet with parchment paper and spray it liberally with baking spray. Set aside.
• Once the toffee has reached the hard-crack temperature, remove the pot from the heat and stir in the vanilla extract, and the cashews until evenly coated.
• Spread the butter toffee cashews in an even layer onto the prepared baking sheet and cool completely.
• Once cooled, break the candy into bite-sized pieces. Set aside.
• Melt the chocolate chips in a microwave-safe bowl (on medium/low power) and stirring frequently, until smooth and creamy.
• Drizzle the melted chocolate over the butter toffee cashew crunch candy and allow the candy to set until firm. Do NOT refrigerate.
• Store in an airtight container in a dark location.

NAT'S BUTTERY CASHEW CRUNCH

Steps:

• Generously butter or grease a large baking sheet, and set aside.
• In a saucepan over medium heat, combine the butter, sugar, salt and corn syrup. Cook, stirring until butter is melted. Stir in the cashews, and increase the heat to high. Heat to 300 to 310 degrees F (149 to 154 degrees C), or until a small amount of syrup dropped into cold water forms hard, brittle threads. Stir occasionally with a long handled wooden spoon so the cashews do not burn.
• Pour onto a greased baking sheet, and allow to cool for about 10 minutes. Break into pieces, and store in an airtight container lined with waxed paper.

CASHEW CRUNCH

Steps:

• Line a 15x10x1-in. pan with foil and grease the foil with 2 teaspoons butter; set aside. In a large heavy saucepan, combine the sugar, brown sugar, corn syrup, cayenne, salt and remaining butter. Cook and stir until sugar is dissolved., Add cashews and bring to a boil; cook and stir until a candy thermometer reads 280° (soft-crack stage), about 6 minutes., Immediately pour into prepared pan; spread with a metal spatula. Cool completely. Break into pieces. Store in an airtight container.

CASHEW BUTTER CRUNCH

Steps:

• Add the butter to a 2 1/2 quart heavy bottomed pan.
• When the butter is melted add the sugar and corn syrup.
• Cook over medium heat for about 8 minutes, the mixture needs to reach 300 degrees. Stir constantly while it is cooking so that it doesn't scorch on the bottom of the pan.
• Stir in the cashews and vanilla
• Pour into a buttered dish or on a cookie sheet. Let cool. Break up in pieces to serve.

BUTTERY CAYENNE CASHEW CRUNCH

Steps:

• Butter a non-stick baking sheet.
• Combine all ingredients in a large non-stick skillet.
• Stir over low heat until butter melts and sugars dissolve.
• Increase heat to medium and boil, stirring constantly until mixture turns golden brown, thickens, and begins to mass together (foams), about 5 minutes.
• Immediately pour out onto prepared baking sheet, spreading evenly.
• Cool completely. Break into pieces.

CASHEW BUTTER CRUNCH

Steps:

• In 2 quart sauce pan combine sugar, butter and corn syrup.
• Cook over low heat, stirring occasionally until candy thermometer reaches 290.
• About 25-30 minutes.
• Remove from heat, stir in cashews.
• Spread 1/4" thickness on a waxed paper lined jellyroll pan.
• Cool completely, break into pieces.
• Store in air tight container.

AMISH CASHEW CRUNCH

Steps:

• Lightly butter a cookie sheet.
• In a heavy pan cook and stir the butter, sugar and corn syrup over low heat until the butter is melted and the mixture comes to a boil.
• Cook until it starts to turn golden brown (290 degrees F on a candy thermometer) like peanut brittle.
• Remove from heat. Quickly stir in cashews.
• Pour out onto prepared cookie sheet. Cool completely.
• Break up into pieces. Store in airtight container.

CASHEW CANDY CRUNCH

Steps:

• Butter a 15x10x1-in. pan with 1 tablespoon butter; set aside. In a large saucepan, combine the sugar, corn syrup and water. Bring to a boil, stirring constantly. , Reduce heat; cut remaining butter into cubes and carefully stir into syrup. Cook and stir until a candy thermometer reads 280° (soft-crack stage). Add nuts; cook and stir until candy thermometer reads 295°. , Remove from the heat; stir in baking soda. Immediately pour into prepared pan. Cool; break into pieces. Store in an airtight container.

SLIGHTLY SPICY MAPLE CASHEW CRUNCH POPCORN

Steps:

• Stir cashews with popcorn on a jelly roll sheet and set aside.
• In a medium saucepan, melt the butter over medium heat. Add in sugar, maple syrup, salt and cayenne pepper.
• While stirring constantly, bring to a boil and boil for 1 minute.
• Drizzle sugar mixture over popcorn and cashews. Mix in with a wooden spoon and your hands till popcorn is coated.

CASHEW TOFFEE BUTTER CRUNCH

Steps:

• Line a 9 x 13 baking dish with foil extending over the edges. Set aside.
• In a 2 quart heavy bottom pan, melt butter over low heat. Add sugar, water and corn syrup. Bring to a boil over medium high heat stirring constantly. Reduce heat to low/medium and continue stirring constantly, for about 15 minutes, or until candy thermometer reads 290°F. Once the desired temperature is reached, remove from heat and quickly stir in chopped cashews. Immediately add to foil lined baking dish and spread quickly.
• After candy has sat for a few minutes, sprinkle chocolate chips on top, keeping approximately 1/8 cup of white chocolate chips aside. Let sit until slightly melted. Once melted, take a spatula and smooth over candy. Sprinkle remaining white chocolate chips on top of candy and let soften. Take a knife and lightly spread softened white chocolate chips in a zig zag design.
• Chill in fridge for about 20 minutes or until firm. Once firm, lift foil out of baking dish and break into pieces. Store in a covered container and keep refrigerated for up to 3 weeks.

BUTTERY CAYENNE-CASHEW CRUNCH

Steps:

• Butter nonstick baking sheet. Combine all ingredients in large nonstick skillet. Stir over low heat until butter melts and sugars dissolve. Increase heat to medium and boil, stirring constantly until mixture turns golden brown, thickens and begins to mass together, about 5 minutes. Immediately pour out onto prepared baking sheet, spreading evenly. Cool completely. Break into pieces.

ASIAN CASHEW CRUNCH LETTUCE WRAPS

Steps:

• Cook ground beef and ground pork over medium heat until meat is no longer pink. Add in cashews, raisins, chili powder, salt, and pepper.
• In a separate pot, turn heat to low to make the sauce.
• For the sauce, heat up peanut oil over medium-low heat. Add about ½ cup chopped onions to oil and sauté until onions soften. Add in coconut amino acids, honey, lime juice, peanut butter, and ginger until everything is melted and smooth.
• Let sauce slow-simmer for about 10-15 minutes, stirring on occasion, until sauce thickens a bit.
• Pour sauce into meat mixture and stir together.
• Wash and dry 8 romaine lettuce leaves. Fill each lettuce leaf with about ½ cup meat mixture.
• Top with sesame seeds, chopped cilantro, and/or an extra dash of lime juice. Enjoy!

SPICED CASHEW BRITTLE AND CHOCOLATE CRUNCH BARK

Steps:

• Preheat the oven to 325 degrees F. Spread the cashews on a small baking sheet and toast for 10 minutes, stirring once. Keep the cashews warm.
• Line a rimmed baking sheet with buttered parchment paper. In a saucepan, bring the sugar, corn syrup, butter, and water to a boil. Cook over moderately high heat, stirring, until a deep amber toffee forms, about 10 minutes. Remove from the heat. Whisk in the baking soda and cayenne; it will bubble up. Using a wooden spoon, stir in the warm cashews.
• Pour the hot candy onto the baking sheet and spread it as thinly as possible. Let cool completely, then break into large shards.
• Line a baking sheet with parchment paper. In a heatproof bowl set over (not in) a saucepan of simmering water, melt two-thirds of the chocolate. Stir until the chocolate reaches 130 degrees F. Remove the bowl from the heat and stir in the remaining chocolate until melted and the temperature drops to 85 degrees F. Return the bowl to the saucepan and warm the chocolate to 90 degrees F, stirring. Remove from the heat. Fold in the Rice Krispies. Spread the mixture on the parchment in a 1/4-inch-thick layer. Let harden completely, then break into large shards. Looking for more dessert ideas? Check out our homemade chocolate chip cookie recipes, apple pie recipes, and chocolate cake recipes.

CARAMELIZED CASHEWS WITH CAYENNE

Steps:

• Preheat oven to 350°F. Spray sheet of foil with nonstick spray; set aside. Lightly spray rimmed baking sheet with nonstick spray. Toss cashews and all remaining ingredients in medium bowl. Spread cashew mixture evenly in single layer on prepared sheet.
• Bake nuts until golden brown and coated with maple syrup mixture, stirring occasionally, about 20 minutes. Immediately pour nut mixture out onto foil, spreading evenly. Cool 10 minutes, then separate and break apart any nut clusters. Cool completely. DO AHEAD: Can be made 3 days ahead. Store airtight at room temperature.